1 1/2 lbs. chicken
8 oz. medium pasta shells
1 pint grape tomatoes, halved
4 oz. fresh mozzarella cheese, cut into 1/4 inch cubes
1/2 cup fresh parsley
1/4 cup grated Parmesan cheese
2 tablespoons butter
salt and pepper
Grill chicken until cooked, cut into pieces. Cook pasta until al dente. Reserve 1 cup pasta water, drain pasta return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats the shells. (you may not need all of the water) Serve with more Parmesan.
